Cauliflower winter salad

I cannot get enough of roasted cauliflower, its a big hit in my household. Its so simple and so rewarding. Roasting brings out a creamy nuttiness to this veg. You can serve up the roasted cauli with any roast meats, grilled fish, thrown into a risotto or spiced up to make a winter salad. I also like to puree roasted cauliflower with some milk or to be more decadent cream and butter! If you don’t want to roast you can make cauliflower cream by cooking the cauli in milk/cream and butter and then puree, yum! If you have a glut of cauliflowers, make cauliflower pickle or a big batch of soup to freeze. Enjoy!

Preheat your oven to 200°C. Combine oil, spices, salt, lemon juice and zest in a large bowl. Toss the cauliflower florets in the spiced oil until well coated. Spread onto a large baking tray and cook in pre heated oven for 35-40 minutes, tossing half way through, or until golden.

Combine the yoghurt, preserved lemon and lemon juice and set aside. Toss the chickpeas, feta and parsley together and season with pepper. Add the roasted cauliflower and combine well. Serve with preserved lemon yoghurt.